Almond panna cotta and sweet adzuki bean sauce

Almond panna cotta and sweet adzuki bean sauce

Preparation 180 min
Difficulty Advanced
Servings 6


Mix the almond milk, the coconut milk, and the honey in a pot; bring the mix almost to the boil and, when it starts to simmer, add the agar-agar and keep on cooking for 2 minutes, mixing well. Pour the cream into the moulds and refrigerate for about 3 hours. 
Adzuki sauce
Drain the adzuki beans, put them in a pot adding water, lemon juice, sugar and half grape juice. Cook the mixture until the beans get creamy (add some more water if needed). 
When cooked, mix them with the remaining part of the grape juice adding some more until it gets the desired consistency. 
Sift it and leave it cool down. 
Place the panna cotta in the dishes and add a pleanty spoon of the sweet sauce of adzuki beans. 


Panna cotta

  • Almond milk 350 ml
  • Coconut milk 150 gr
  • Acacia honey 2 Tbsp.
  • Grape juice 100 ml
  • Agar-agar 4 gr

Adzuki sauce ingredients

  • Adzuki beans 2 jars
  • The juice of 1 lemon with its zests
  • Cane/White sugar 50 gr
  • Water 100 ml
  • Grape juice 100 ml

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